Four simple cakes to eat at any time of day

Cakes can be elegant and elaborate like a three-tiered bridal or birthday cake, or they can be simple and made of natural ingredients, filling a kitchen with warmth and good smells while they are baking.

The following cakes belong to this second category - a banana cake with crunchy walnuts folded into the batter; a molasses gingercake with hints of cinnamon and nutmeg; a tangy loaf of lemon cake with a tart citrus glaze; and a warm streusel cake, moist with sour cream.

Only the banana cake has an icing, the others have crumbly toppings or smooth glazes, and they are all baked in simple square pans or loaf pans. They can be made easily in a half hour of free time and will keep well for several days.

Turn batter into greased 9-by-13-by-2-inch baking pan. Bake at 350 degrees F. for 35 minutes or until cake top springs back when touched lightly. Remove to wire rack to cool. To make icing, beat together butter, sugar, mace, vanilla, and cream. Add lemon juice and peel.

Sift together flour, baking powder, salt, soda, and spices. Cream together shortening and sugar; beat in eggs, one at a time, then molasses. Add sifted flour mixture alternately with hot water, beating to a smooth batter. Stir in 3/ 4 cup of walnuts. Turn batter into greased 9-inch pan.

Cream butter and 1 cup sugar together until fluffy in large mixing bowl. Beat in eggs one at a time. Add sour cream and vanilla.

Sift together flour, baking powder and soda, and salt. Add to batter and stir until smooth. Pour 1/2 of batter into a buttered 9-inch square baking pan.

Combine remaining sugar, walnuts, and cinnamon in small bowl. Sprinkle 2/3 of cinnamon sugar over batter. Top with remaining batter and cinnamon sugar. Bake at 325 degrees F. for about 50 minutes, until golden brown. Serve warm.